Yep, we’re already thinking about pumpkin and it’s not even September yet. These Easy Raw Pumpkin and Onion Wraps by Lauren Glucina of Ascension Kitchen really are simple and quick to make and help add a bit of flare to a raw foods diet. The filling options are pretty much endless! Lauren recommends an abundance of greens, avocado, and sesame tahini. Add a little pizazz to your usual salad by stuffing it in one of these delicious savory pumpkin wraps. Enjoy!
2 cups of pumpkin, chopped
1 red onion, chopped
1 cup freshly ground flax meal
1 cup almond meal
2 cups water
2 tablespoons nutritional yeast
2 teaspoons garlic powder
½ teaspoon cumin powder
Firstly, this recipe will make enough batter to fill two dehydrator trays, you won’t be able to get everything into your blender all at once so it is best to make this in two batches
1) To make the batter, simple blend the pumpkin and water, then add the rest of the ingredients
2) Spread evenly onto a dehydrator teflex sheet
Dehydrate at 145˚F for two hours, at this point, remove from the dehydrator, place another teflex sheet and tray over the top, carefully flip over and peel the original teflex sheet off so that you can dry the under side of the wrap
3) Turn down the temperature to 115˚F and continue to dehydrate for a further three hours
4) Once the wraps are fully dry and still pliable, remove from the trays. Cut each wrapper into three equal rectangle strips, and store in an airtight container. Storing them like this actually makes the wrappers a little more pliable than when they first come out of the dehydrator
Fill with an abundance of greens, avocado and tahini, roll and enjoy!